Description
Store in a container for up to 3 days or up to 5 days in the fridge. Can be frozen.
Ingredients
Scale
Gather these
- 1 large avocado, flesh only
- 150g plain flour, can use GF varieties
- 90g sugar or sweetener of choice
- 2 Tbsp cocoa powder
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- 90g softened butter or soft coconut oil
- 100g choc chips for topping, optional
Instructions
Then mix like this
- Preheat oven to 180C. Line a baking tray with paper.
- Add avocado to bowl. Speed 7 / 6 seconds. Scrape down.
- Add remaining ingredients except choc chips to the bowl. Speed 6 / 15 seconds. This is a wet-ish dough but can easily be handled due to the butter/oil.
- Roll into 20 small balls and place onto the baking tray.
- Press in a few choc chips on the top.
- Bake for 15-18 minutes or until cooked through.
- Allow to cool on a wire rack.
Or cook like this
- Preheat oven to 180C. Line a baking tray with paper.
- Add avocado to a medium sized bowl. Mash with a fork until smooth.
- Add remaining ingredients except choc chips to the bowl. Mix to combine with a wooden spoon. This is a wet-ish dough but can easily be handled due to the butter/oil.
- Roll into 20 small balls and place onto the baking tray.
- Press in a few choc chips on the top.
- Bake for 15-18 minutes or until cooked through.
- Allow to cool on a wire rack.
Notes
- I use shepard avocados for this recipe.
- Prep Time: 10
- Cook Time: 15